Banana Pudding with Nilla Wafers
A classic banana pudding recipe combining ripe bananas, creamy pudding, and crispy Nilla wafers for a nostalgic dessert experience.
Equipment
- 1 medium saucepan
- 1 Whisk
- 1 trifle bowl
Ingredients
Pudding Base
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs beaten
- 2 teaspoons vanilla extract
Layers
- 1 box 11 ounces Nilla wafers
- 4 ripe bananas sliced
- Whipped cream for topping optional
Instructions
Preparation
- In a medium saucepan, combine sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
- Reduce heat to low and cook for another 2 minutes. Remove from heat and gradually stir in the beaten eggs. Return to low heat and continue stirring until the pudding thickens further, about 2 more minutes.
- Remove from heat and stir in the vanilla extract. Let the pudding cool slightly before assembling.
Assembly
- Spread a thin layer of pudding on the bottom of a trifle bowl. Cover with a layer of Nilla wafers and then a layer of banana slices.
- Continue layering with pudding, wafers, and bananas, ending with a final layer of pudding on top.
- Cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate for at least 4 hours or overnight.
Serving
- Top with whipped cream and additional Nilla wafers, if desired. Serve chilled.
Storage
- Store leftovers in the refrigerator for up to 3 days. Cover tightly to maintain freshness.
Notes
Pro Tips: Choose ripe but firm bananas for the best texture. Make the pudding a day ahead for deeper flavors. Ingredient Substitutions: Use graham crackers or chocolate wafers for a different twist. How to Serve: Serve chilled with a dollop of whipped cream. Storage & Freshness: Store in the fridge, covered, for up to 3 days. Make-Ahead Tips: Prepare the pudding base a day in advance and assemble before serving.